Chopped Salad

Chopped Salad

It’s a new year and that means we’re all working out and eating salads this month, right? Yes, I’m working out and yes, I’m eating salads but, I’m also eating leftover Christmas candy every day…can’t let it go to waste!

Salads often get pretty boring and we tend to keep making the same one over and over. If you need a new, tasty, healthy salad, I highly reccommend this chopped salad. We have been eating this for lunch lately but it would be great for dinner with a side of soup.

This chopped salad is loaded with chickpeas, cucumbers, tomatoes, mozzarella, pepperoncicnis and much more! What I like to do is get all the ingredients washed, cut and stored in separate containers so that I can just toss it all together for lunch.


Lettuce of your choice, I like a combo of butter lettuce and spinach

1 cucumber, sliced thin

1-15.5 oz can chickpeas, drained and rinsed

1/2 cup cherry tomatoes, sliced in half

1 bunch radishes, sliced thin

1 bag mini peppers, sliced

1 rotisserie chicken, skin removed and shredded

4 oz mozzarella, grated

1 avocado, diced

Store all of your chopped veggies, chickpeas, chicken and grated cheese in the fridge in separate containers until you’re ready to eat. When you’re ready for lunch, toss as much of the ingredients together as you want, add a freshly cut avocado and enjoy! Repeat daily as long as your ingredients last.

For the dressing: (makes 1 1/2 cups)

2 tablespoons dijon mustard

6 tablespoons red wine vinegar

1/2 teaspoon kosher salt

Fresh ground black pepper to taste

1 large clove garlic, minced

1 cup olive oil

Whisk the dijon, vinegar, salt, pepper and garlic together until combined, drizzle in the olive oil while whisking until smooth.

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